Fettuccine with White Wine Asiago and Cajun Chicken

I wish there was an empty island and I could round up all the spammers of the world and dump them on said island so they could just spam each other and not me.

Anyone else feel this way?  Where do these people come from and how in world do they find lil’ old me?  If you go to the comments section at the end of each post, it’s usually empty indicating that no one has anything to say.

Oh, but that’s not so!  People have plenty to say, and are having more and more to say each. and. every. day.  It’s just usually not about the recipe or post- AT ALL.

Luckily I have the option to moderate all comments before they publish, and as annoyed as I get by them clogging my email, I’ve had a few chuckles over some of them.  And since my head is void of any thoughts today, I thought I’d share some of my most recent “spamments” with you…

One enlightened commenter had this to say:

“Every day brings with it an early start. Often up before sunrise, you will enjoy a quick cup of tea before heading out into the bush. This is often the best time to sight wildlife as it is cooler and dawn still casts shadows, and it is safer for the less predatory animals”

Why thank you “cheap jordans for sale” for that lovely comment as it has so much to do with Pistachio Pudding Cake… or cooking… or anything remotely related.  You totally rock!

Or this comment:

3 The SaunaSauna sex has been going on since the dawn of saunas, resulting in a lot of fainting episodes, a great deal of sweat and potentially a couple of coronary heart attacks.

Once again, I tip my hat to “cheap newport cigarettes” for the delightful comment and staying on topic!  Muah and a great big virtual hug to you!

And then there’s the “clever” spammers who think they’re tricking you by leaving a generic “your article is well written and helpful…..” yada yada comment like this guy here:

“Appreciating the hard work you put into your website and
detailed information you provide. It’s great to come across a blog every once in a while
that isn’t the same old rehashed material. Excellent read!
I’ve bookmarked your site and I’m including your RSS feeds to my Google account.”

Thank you so much person with a link leading to a XXX website.  You are too kind!

And this guy…  I have no clue what he’s saying but I’m pretty sure it’s some thing like “Wow!  Those Beef Brisket Tacos were amazing and my entire family loved them.  We will be making them again!”  Ok.  Probably not.

“,タオル フェイス？CSIマ また、Kregは、具体的には駆動効率を向上させ、1-1/2in未満にポケット孔の全体のサイズを小、アフィリエイト タオル フェイス マーケティングに沿ったプラス顧客機能環境に優しい容器製品の継続的な叫びがあった利用可能な経営 トリーバーチ サンダル DeNA 資源の有限性を意識するようになりましたそれて住宅か商業を配置設定、あなたが得ることができる多くの適切種類車椅子リフティングからディーラーあるいは REPA本町横医療歴史ディスプレイケースは付属しても含めることも含まれ…”

Anyone care to translate?

As I drift into a daydream with an evil smile on my face I think happy thoughts like chucking a Lebanese Turkey Meatballs at one of these pond scum bottom feeders and nailing them right between the eyes….  How-ev-er…

A.  That would be a waste of a perfectly good 47 calorie meatball- and wasting food does not make me smile.

B. I’m pretty sure my mom would say that’s not nice and be disappointed in me- and that definitely does not make me smile.

So I’ll keep my meatball and take the good advice mom gave me when I was a kid and “just ignore them.”  After all, that’s what the delete button is for.

Luckily, in between hitting the delete button I was able to make this really, REALLY awesome white wine Asiago cream sauce with fresh mushrooms and saute some Cajun chicken to throw in there.  I would say this sauce is the cousin to Alfredo sauce.  I did my best to lighten it up so I don’t feel like I could anchor a large yacht after I eat it like I do when I eat Alfredo.

5.0 from 1 reviews

Fettuccine with White Wine Asiago and Cajun Chicken

 

Author: Jenn @ The Spice Kit Recipes

Prep time:  15 mins

Cook time:  45 mins

Total time:  1 hour

Print

Ingredients

• 8 oz. fettuccine

Cajun Chicken

• 1 lb. boneless, skinless chicken breast, cubed bite-size
• 2½ tsps. Cajun seasoning
• or
• ½ tsp. each garlic powder, oregano, paprika, salt
• ¼ tsp. each cayenne, cumin
• 1 Tbsp. olive oil

Sauce

• 2 cups low sodium chicken broth mixed with 3 Tbsps. flour
• 1 Tbsp. butter
• 1 (8 oz.) package of mushrooms, sliced
• ½ cup onion, sliced
• 2 tsps. (4 cloves) garlic, minced
• 1 cup white wine (I used Pinot Grigio)
• ½ cup half and half
• ½ cup Asiago cheese, grated
• Salt to taste (I used ½ tsp.)
• Pepper to taste (I used ¼ tsp.)

Instructions

1. Begin by making the Cajun chicken by seasoning chicken cubes with spices.
2. Heat olive oil in a large, non-stick saute pan on medium heat. Add chicken and saute 5-7 minutes until chicken is cooked through. Remove and set in the oven to keep warm.
3. Bring a large pot of water to a boil and cook fettuccine according to package instructions or until al dente, about 7-8 minutes. Drain and rinse under cool water. Return to pot and toss with a little oil.
4. Meanwhile, whisk together the chicken broth and flour and set aside.
5. In the same pan you cooked the chicken, heat butter on medium heat. Add the mushrooms, onion, and garlic and saute 10 minutes.
6. Add wine and increase heat to medium/high. Boil 3 minutes.
7. Give the broth mixed with flour another good whisk, then add to the pan and bring to a boil. Reduce heat to medium and simmer 5 minutes, stirring occasionally.
8. Stir in half and half and cheese and simmer 15 minutes, stirring occasionally. or until sauce reaches the desired thickness.
9. Stir in fettuccine and chicken. Serve immediately.

Notes

I added the fettuccine and chicken when the sauce was thick enough that when I scrape the pan it slowly fell back. I hope that makes sense.

3.2.2265